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Ingredients
8 | cups water |
8 | teaspoons HERB-OX® Cold Water Dissolve Chicken Granulated Bouillon |
2 | tablespoons olive |
1 | cup chopped onions |
1 | cup chopped carrots |
½ | cup thinly sliced celery |
2 | cloves garlic, finely chopped |
1 | teaspoon thyme |
1 | bay leaf |
2 | (15-ounce) cans cannellini beans, drained and rinsed |
2 | cups chopped HORMEL® CURE 81® Ham |
2 | cups chopped cabbage |
¼ | teaspoon pepper |
Directions
Dissolve bouillon into water.
In 5-quart Dutch oven, heat oil over medium-high heat until hot. Add onions, carrots, celery and garlic; cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in chicken broth, thyme and bay leaf. Add beans and ham. Heat to boiling. Reduce heat; simmer uncovered 10 to 12 minutes or until vegetables are tender. Stir in cabbage and pepper. Continue heating 5 to 10 minutes or until cabbage is tender. Remove bay leaf.